Traditional Kuzhambu Recipe with Veettu Masala

Kuzhambu is a staple South Indian dish, loved for its tangy, rich flavors. Here’s how to make an authentic kuzhambu using Veettu Masala Kuzhambu Masala.

Ingredients:

• 1 cup lentils (pre-soaked overnight)
• 1 onion, chopped
• 1 tomato, chopped
• 250g vegetables (your choice)
• Lemon-sized tamarind (soaked and juiced)
• 2 tsp Veettu Masala Kuzhambu Masala
• 2 tsp oil (coconut, peanut, or sunflower)
• ½ tsp mustard seeds
• 2 dried red chilies
• Curry leaves
• Pinch of hing (asafoetida)
• Salt to taste
• Coriander leaves for garnish
• Pinch of turmeric (optional)

Instructions:

1. Cook the Lentils:
   Boil or pressure cook 1 cup of pre-soaked lentils with 2 cups of water until soft. Once done, set aside.
2. Prepare Tamarind Paste:
   Soak a lemon-sized ball of tamarind in warm water for 20 minutes. After soaking, extract the tamarind juice and discard the pulp.
3. Tempering the Spices:
   In a heavy-bottomed pan, heat 2 teaspoons of oil. Add mustard seeds, dried red chilies, hing (asafoetida), and curry leaves. Stir until the mustard seeds begin to splutter.
4. Sauté the Vegetables:
   Add the chopped onions and tomatoes to the pan and sauté until softened. Then, add the cut vegetables of your choice and the prepared tamarind paste. Pour in 2 cups of water and bring it to a boil.
5. Spice it Up:
   Add 2 teaspoons of Veettu Masala Kuzhambu Masala, salt to taste, and a pinch of turmeric (if desired). Allow the mixture to boil for 10 minutes so the vegetables cook through and the flavors meld together.
6. Finish the Kuzhambu:
   Add the cooked lentils to the pan, stir, and let the kuzhambu simmer for another 10 minutes. Garnish with fresh coriander leaves for added flavor.

Serving Suggestions:

Serve your flavorful, hearty kuzhambu with steamed rice, idly, dosa, or chapathi for a delicious meal.

This kuzhambu, made with Veettu Masala, brings the essence of traditional South Indian cooking to your kitchen with minimal effort. Enjoy!